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Easy Loaded Crockpot Potato Soup with Bacon

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This creamy, comforting potato soup is made in the slow cooker with russet potatoes, cream cheese, sharp cheddar, and crispy bacon. It’s a set-it-and-forget-it recipe that delivers rich flavor and a velvety texture, perfect for cold weather comfort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 pound bacon, cooked and crumbled
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: extra shredded cheddar, sliced green onions, sour cream, more bacon

Instructions

  1. Cook the bacon: Lay bacon strips on a parchment-lined sheet pan and bake at 400°F for 12 minutes until crispy. Let cool on paper towels, then crumble. Set aside ¼ cup for garnish.
  2. Sauté the aromatics: In a large skillet over medium heat, melt butter. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook 30 seconds until fragrant. Scrape into slow cooker.
  3. Layer the potatoes and broth: Add diced potatoes to slow cooker on top of onions and garlic. Pour in chicken broth and stir gently. Liquid should just cover potatoes; add more broth or water if needed.
  4. Slow cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.
  5. Mash some potatoes: Using a potato masher, gently mash about half the potatoes in the slow cooker, leaving some chunks for texture. Alternatively, use an immersion blender for 10-15 seconds for a smoother soup.
  6. Add cream and cream cheese: Stir in heavy cream and cubed cream cheese. Cover and cook for 15-20 minutes until cream cheese is fully melted and incorporated. Stir occasionally.
  7. Stir in cheese and bacon: Add shredded cheddar and most of the crumbled bacon (reserve some for topping). Stir until cheese is melted. Season with salt and pepper to taste.
  8. Serve and garnish: Ladle soup into bowls and top with reserved bacon, extra cheese, sliced green onions, and sour cream if desired. Serve hot.

Notes

Don’t skip sautéing the onions and garlic first for best flavor. Add cream cheese at the end to prevent graininess. Cut potatoes evenly for consistent cooking. Season in layers for depth. Let soup rest 10-15 minutes before serving for flavors to meld. Soup thickens as it cools; thin with extra broth or milk if needed.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, slow cooker potato soup, bacon potato soup, easy potato soup, comfort food, winter soup

Find it online: https://willarecipes.com/easy-loaded-crockpot-potato-soup-with-bacon/